Mmmmmmmm. I just made this cake having found the recipe on the back of a packet of dried apricots. I thought it looked a bit different. The moistness of the fruit, lightness of the sponge and crunch of the streusel topping makes for a very satisfying cake! It took about 25 mins to prepare (with very minimal beating) and 45 mins to cook, although the original recipe suggests cooking for 35 mins. Accompanying cup of tea essential.
25g butter or sunflower margarine
50g plain flour
25g flaked almonds
25g demerera sugar
100g caster sugar
100g butter or sunflower margarine
2 eggs, beaten
100g self-raising flour
75g dried apricots, roughly chopped
75g raspberries, fresh or frozen
Preheat the oven to gas mark 5 / 190 degrees. Butter a loaf tin. For the streusel topping rub the butter or margarine into flour, stir in almonds and sugar. Set aside.
Beat sugar and butter or margarine a little. Beat in eggs and fold in flour. Fold in the apricots and raspberries. Spoon in to tin and level. Sprinkle streusel topping over. Bake for 40 – 45 mins or until risen and cooked through. Cool in tin for 10 mins and then turn out. Leave to cool completely.